Nutrition Facts

Serving Size 190 g

(Approx. 8 Servings)

Amount Per Serving

Calories	240	Calories From Fat	100

% Daily Value*

Total Fat 11 g	17%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 440 mg	18%

Total Carbohydrate 26 g	9%

Dietary Fiber 3 g	12%

Sugars 9 g

Protein	6 g

Vitamin A 15%	•	Iron 25%

Vitamin C 0%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Twice Baked Potatos

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 h 10 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 Lb russet potatoes, wash thoroughly

1 cup(s) green onions

10 3/4 Oz H-E-B Select Ingredients White Cheddar Cheese Condensed Soup, warmed

2 cup(s) shredded cheddar cheese

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Instructions

Preheat oven to 400ºF.

Foil wrap potatoes very well, place in oven and bake 45 minutes. Remove and check them for doneness.

Use a cutting board, chop tops of green onions into pea size pieces and set aside.

When potatoes are fully cooked, remove from foil and allow to cool.

Once potatoes are cooled use a small tablespoon to scoop inside out leaving it looking like a canoe.

Place inside of potato in a mixing bowl and add soup contents to bowl. Mix well and add contents back into center of empty potato skin.

Portion cheese equally on all potatoes. Place back into oven on a sheet pan for 5 minutes to allow cheese to melt.

Remove from oven and top with green onions. Serve hot.

Chef's Note: Add your favorite cooked bacon and sour cream to take this dish over the top.